To turn all-purpose flour into self-rising flour, simply add baking powder and salt to it. For every cup of all-purpose flour, mix in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This will give you the equivalent of self-rising flour for your baking needs.
To turn regular flour into self-rising flour, you can mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This will give you the equivalent of self-rising flour for your baking needs.
When using plain (regular) flour and the recipe calls for self-raising flour you must add a good teaspoon of baking powder to the flour. That will turn plain flour into self-raising flour.
Only use self-rising flour (aka self-raising) as a substitute for regular flour if the recipe gives instructions for doing so. Self-rising flour contains salt and leavening and cannot be used as a direct replacement in all recipes that call for plain flour.Well once I made biscuits with regular flour and they were rock hard, so unless you want rocks instead of fluffy soft biscuits, then you can't use rugular flour instead of self-rising.
If a recipe calls for self-rising flour, your recipe will not turn out if you replace it with unbleached flour only because unbleached flour does not rise. You would also need to add baking powder to the recipe (about three teaspoons per cup of flour) if you were making this substitution in order for your recipe to rise.
Short answer: NO. they are not the same. Do NOT use one for the other. I was trying out a new peach cobbler recipe. It called for self-rising flour. I found the definition for self-rising flour which is basically flour with some type of rising agent (usually baking powder) in it. That is what I thought cake flour was -- flour with baking powder. When i made the recipe using the cake flour, the cobbler did not turn out/did not rise. Therefore, I would not use cake flour in place of self=rising flour again. Use 1 cup regular flour minus 2 teaspoons. Add 1 and 1/2 teaspoon baking powder and 1/2 teaspoon salt to equal 1 cup.
It will probably still turn out ok if you do substitute self raising for all purpose. If the recipe calls for other raising agents (baking powder or bicarbonate of soda etc...) you may want to cut down the quantity of those slightly, since they are already included in the flour.
It would be best to use the flour within one year, if frozen. It won't necessarily spoil if held longer, but it can pick up flavors from the freezer or may even turn rancid, depending upon the type of flour.
You can sometimes substitute all-purpose flour for whole wheat flour in a recipe. To do this, you would use the same amount. However, not all recipes will turn out if you do this.
I suppose you meant "turn8oz of plain flour into self raising flour". I found this on a website, hope this helps but hopefully you would have found it already.3tsp of baking powder per 8oz of plain flour = Self Raising Flour
It most likely already is. All purpose can be bleached or unbleached, same flour, one is just whiter than the other.
You can but you need to add baking powder and salt to it.
not really because they'd turn out like muffins